Viral Gyoza Bake (35 Minutes)
Crispy frozen gyoza baked in a creamy coconut red curry sauce, served over rice with spring onions. A viral one-dish dinner with no frying needed.
Method
- Preheat the oven to 400°F (200°C, gas 6).
- Whisk the coconut milk, red curry paste, soy sauce, sesame oil, garlic and ginger in a baking dish until smooth.
- Arrange the frozen gyoza in a single layer in the sauce, spooning a little sauce over the tops.
- Cover tightly with foil and bake for 20 minutes.
- Remove the foil and bake for 10 minutes more, until the gyoza tops are crisp and the sauce is bubbling.
- Rest for 5 minutes, then serve over rice, scattered with spring onions and sesame seeds.
Crispy frozen gyoza baked in a creamy coconut red curry sauce, served over rice with spring onions. A viral one-dish dinner with no frying needed.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 890 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Keep the gyoza in one layer so the tops crisp instead of steaming. The sauce thickens as it rests, so serve it warm rather than piping hot.
Substitutions
- Red curry paste — green curry paste, for a fresher, sharper heat
- Frozen gyoza — frozen potstickers or wontons, same baking time
- Coconut milk — light coconut milk; the sauce will be thinner
Serving suggestions
Serve over jasmine rice with a simple cucumber salad or steamed greens.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. The dumplings soften on storage.
Reheating
Reheat in a 350°F (180°C, gas 4) oven for 10 minutes until hot through, adding a splash of water if the sauce has thickened.
Equipment
- Baking dish
- Whisk
- Foil
Variations
- Extra heat: stir in 1 teaspoon chilli oil with the curry paste
- Veggie-packed: add a handful of spinach and sliced mushrooms under the gyoza before baking
Why it works
Coconut milk carries the curry paste into a sauce that simmers around the dumplings, so the bases soften in the sauce while the uncovered tops crisp in the oven heat.
Frequently asked questions
Do I need to thaw the gyoza first?
No, use them straight from frozen. The covered bake cooks them through before the uncovered bake crisps the tops.
Can I make gyoza bake ahead?
Yes, assemble it up to a day ahead, cover and refrigerate, then add 5 minutes to the covered baking time.
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